Instructions: Heat oven to 350 degrees. Grease and flour loaf pan, 9x5x3 inches.

Blend all ingredients in large mixer bowl on low speed 15 seconds. Beat on medium speed 30 seconds, scraping bowl constantly.

Pour into pan. Bake until wooden pick inserted in center comes out clean, 60 to 65 minutes.

Immediately remove from pan and cool completely on wire rack. Garnish top of nut bread with maraschino cherries and sliced green candied pineapple if desired.

For better slicing, refrigerate bread overnight.

Notes: If using self-rising flour, omit baking powder, salt and baking soda and substitute whole milk for the buttermilk.

To substitute soured milk for the buttermilk, add 1 1/4 cups whole milk to 1 Tbsp. vinegar. Let stand 5 minutes. Use with all-purpose and unbleached flour only.

Unbleached flour can be use in this recipe.

CHERRY NUT BREAD: Reduce buttermilk to 1 cup and add 1/4 cup maraschino cherry juice. After beating, stir in 1/2 cup chopped drained maraschino cherries. Bake 1 hour 10 minutes to 1 hour 15 minutes.

DATE NUT BREAD: Substitute date mixture for the buttermilk. For date mixture, add 1 1/2 cups boiling water to 1 1/2 cups cut-up-dates. Stir and let cool. Bake 1 hour 5 minutes to 1 hour 10 minutes.

BANANA NUT BREAD: Substitute 1 1/4 cups mashed bananas and 1/3 cup whole milk for the buttermilk. Bake 1 hour 10 minutes to 1 hour 15 minutes.

PUMPKIN NUT BREAD: Substitute 1 cup canned pumpkin and 2/3 cup whole milk for the buttermilk. Add 1/2 Tsp. each cinnamon, cloves and nutmeg. Bake 1 hour 15 minutes.

CRANBERRY-CHEESE BREAD: Substitute 1 cup whole milk for the buttermilk.

After beating stir in 1 cup chopped fresh or frozen cranberries mixed with 2 Tsp. grated orange peel and 2 Tsp. orange juice. Stir in 1 cup shredded sharp cheddar cheese. Bake 1 hour 10 minutes to 1 hour 15 minutes.

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